Reviewer:

LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Dec. 27, 2004

This fudge was great! I was surprised at how easy it was to make and how good it tasted.

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1 user found this review helpful

Reviewer:

AUDRASMITH

Cooking Level: Expert

Living In: San Clemente, California, USA

Reviewed: Dec. 9, 2005

I have used this recipe for years. I got it out of a BH&G cookbook. I have learned over time that a candy thermometer is almost a must unless one is really good at judging a soft ball stage by dropping a drop of it in ice cold water. The recipe calls for 236 degrees but it has to come to 240 degrees (which is what any candy thermometer states as soft ball stage) in order for it to come out nicely. at that temp, it is perfect.

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211 users found this review helpful

Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Dec. 8, 2006

This fudge is great! I did a few things differently. I did not use a double boiler (I'm impatient!) I just put the milk, butter, and sugar in a heavy saucepan, brought to a boil, then cooked (stirring constantly) for about 5 minutes. Then I added everything else as this recipe suggests. This is definitely one for the recipe box!

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329 users found this review helpful

Reviewer:

Stephanie Cole

Reviewed: Dec. 19, 2006

This is one of the BEST fudge recipes i have ever tried. HIGHLY RECOMMEND!!!!

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11 users found this review helpful

Reviewer:

Carole

Reviewed: Nov. 28, 2007

I have used this recipe for decades. It is a terrific recipe that makes nice creamy chocolate fudge. It always gets raves from friends. The only difference is that I use 1 (12 oz) can of evaporated milk. (I don't like odd amounts left over, and I've never felt that it affected the outcome.) The real key to success is to always use a candy thermometer, and to always check the boiling point of water at the time you make the fudge. It varies each time. For example: Boiling point is 212 degree F. Today it was 8 degrees lower. That meant I needed to stop cooking the fudge at 228 degrees rather than at 236 degrees (soft ball stage). Therefore, it is critical that you always boil some water and check the boiling point before making candy.

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149 users found this review helpful

Reviewer:

Noreen

Reviewed: Dec. 16, 2007

This fudge came out perfect...very smooth consistency . Great recipe.

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1 user found this review helpful

Reviewer:

Polly T.

Cooking Level: Expert

Reviewed: Dec. 19, 2007

Now that I am living in Australia I truly missed the recipe on the back of the marshmallow creme. When I actually found marshmallow cream here I had to try this. Well, it came out perfect like it always did in the USA. My Aussie friends raved over it also!Oh, and by the way I don't use a candy thermometre but I boil it for 10minutes stiring constantly then add chocolate,stir until melted & then marshmallow cream. This works perfectly every time!Oh, and I only put in three cups sugar. This was the way my Aunt made it years ago - her Aunt was the one who sent in the original recipe to Kraft.

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50 users found this review helpful

Reviewer:

ANNEMARIE1224

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Tamworth, New South Wales, Australia

Reviewed: Dec. 23, 2007

i used to make fudge exactly like this but i lost my recipe. i've been searching for a few years for this fudge. i've tried many other kinds only to throw it away. this is the most "remarkable fudge" and my family is excited to come over and taste our favorite fudge!!!

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17 users found this review helpful